The process Lee's Soy Sauce Company uses to produce its black bean sauces involves first washing and cooking black beans, and then adding red yeast rice and fermenting for seven days. Salt is then stirred, and the mixture is placed in earthen jars. The mixture is left to slowly ferment for 180 days by exposure to sunlight, and then removed. The mesona is left to undergo ten hours of infusion and fermentation, which is then combined and blended with the black beans for further boiling to form the mesona sauce. Lee's Soy Sauce Co,. insists on adhering to the traditional production process to produce sauces that are worthy of every customer's trust and affection.